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Herb-Crusted Salmon with Roasted Lemons

  • servings: 6

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Ingredients

  • 1/4 cup panko (Japanese breadcrumbs)
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped dill, tarragon, or chives (optional)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 3-pound salmon fillet, skin on, small bones removed
  • 1/4 cup Dijon mustard
  • Coarse salt and ground pepper
  • 2-3 lemons, quartered, seeds removed

Directions

  1. Step 1

    1. Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.

  2. Step 2

    2. Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.

  3. Step 3

    3. Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

Source
Blueprint, 2008

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Reviews (9)

  • 3 Nov, 2013

    What a smashingly delicious way to prepare salmon. Love this salmon. It is not only delicious and memorable, but surprisingly quick and easy to prepare. Love, love, love it.

  • 13 Oct, 2013

    This was delicious! I loved the Panko Herb Crust. I substituted Whole Grain Mustard for Dijon, and I did not have any fresh Parsley, so I had to omit that. Although I didn't miss it, I would like to add this next time! I squeezed fresh lemon over the fish just before I popped it in the oven. This is a definite repeat dish!

  • 11 Feb, 2013

    I just made this for dinner, it was great delicious, crispy and healthy at the same time, I will definitely do it again.

  • 21 Oct, 2011

    This is my "go-to" dinner party recipe. It's so easy to make and big hit with both adults and kids!

  • 23 Jan, 2011

    Absolutely wonderful! Most delicious,and exquisite presentation!

  • 21 Dec, 2008

    about how many servings does this make?

  • 5 Mar, 2008

    i tried the "Make it Faster Roasted Salmon with Lemon-Herb Vinaigrette" tonite. wow! it was ready in now time and the taste was out of this world.
    very pleased.

  • 22 Feb, 2008

    I really liked this dish. It's easy and delicious. I've tried it with salmon and flounder filets with much success.

  • 18 Feb, 2008

    I really loved this dish. It is quick, easy and looks great. I baked it at 450 degrees - a little afraid of my pans with the higher heat.